Sfoof (Lebanese Semolina Turmeric Cake) Recipe – Lebanese Special
Sfoof is a cherished Lebanese turmeric semolina cake known for its warm golden hue and moist crumb. This egg-free, oil-based cake blends fine semolina, flour, sugar, turmeric, and gentle notes of orange blossom or anise for an aromatic, comforting flavor. Topped with pine nuts and coated in tahini before baking, it’s the perfect spiced tea cake for morning or afternoon snacking.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Sfoof (Lebanese Semolina Turmeric Cake) Ingredients:
- 1 ½ cups semolina flour
- ½ cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 ½ teaspoons baking powder
- 1 ? cups white sugar
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon pine nuts
How to Make Sfoof (Lebanese Semolina Turmeric Cake)
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
In a small bowl, combine the semolina flour, all-purpose flour, ground turmeric, and baking powder. Set aside.
In a large bowl, stir together the milk and sugar until the sugar is dissolved. Add the flour mixture and vegetable oil. Using an electric beater on medium speed, beat the mixture for 5 minutes. This step is crucial for the texture, so avoid shortcuts.
Pour the batter into the prepared 9-inch round baking pan. Sprinkle the top evenly with pine nuts.
Bake in the preheated oven until a wooden pick inserted into the center comes out clean, which should take about 25 to 35 minutes.
Recipe Notes:
Tahini-Coated Pan: Brush the baking pan with tahini (instead of oil or butter) to prevent sticking and add a subtle nutty undertone.
Batter Texture: Aim for a pourable yet thick batter—overmixing can result in a dense cake; gentle folding maintains lightness.
Topping Ideas: Scatter pine nuts or slivered almonds evenly to garnish; they toast beautifully and enhance texture.
Baking Time & Temperature: Bake at moderate heat (around 350°F / 180°C) until the top is golden and a skewer comes out clean.
Storage: Sfoof keeps well—store in an airtight container at room temperature for up to 3 days; flavors mellow beautifully over time.
